Whisk together the egg whites, sugar, flour and the almond powder.
Melt 150g of butter and cook until it turns a hazelnut colour. Add to the egg whites & almond mixture.

3

Pour the financier batter into flexible silicone moulds and bake for 15 minutes.
Place the sugar in a heavy-based pan and melt without stirring to achieve a caramel.

4

Once all the sugar has melted and taken on a dark colour, add the salted butter, mix, and then gradually add the double cream.

5

Remove from the heat and leave to cool.
Serve the financiers with a drizzle or caramel sauce.

Chef's tip

«You can replace the ground almonds with other ground nuts such as hazelnuts or pistachios. To add a little crunch to your financiers, place a whole nut in the base of each individual mould and pour the batter on top.»